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Crispy Beer Battered Fish

This Crispy Beer Battered Fish Recipe is made with a secret ingredient that creates a delectable crunchy coating around flaky and tender fish.

Light and Crispy Pub Style Fish

For the lightest and crispiest fried fish this beer battered will have you staying home to eat because it is just a bit better than what we can get at our local eatery. Make this for a crowd and keep the coating crispy.

When it comes to fish fry Friday, a fry batter that is made with a beer makes an ultra-crispy coating that is light and slightly puffy. The secret ingredient adds a delicious flavor that will have you reaching for another piece.

How To Make Beer Batter Fish Fry

This is one of those recipes that helps me use up left over cans of beer from a get together. I am not a beer drinker, but I love what it does to this fry batter. The beer gives the batter a light and airy texture. Cold beer is best as it creates a crispy crust when the cooler batter hits the hot oil.

Crispy Beer Battered Fish
Crispy Beer Battered Fish

A pale beer is preferred over a dark beer. I have successfully used light beer in this recipe with great success.

The yeast and carbonation in beer acts like yeast in bread, making the batter go puffy as it cooks so it’s thin and light rather than thick and greasy. It’s like Japan’s famous tempura.

If you are worried about the alcohol in the batter, it is good to know that during the cooking process, the alcohol cooks out of the batter. However, if you prefer a non-alcoholic version, a cold soda water will work. However, the flavor will be a bit blander.

Mix the beer with the rest of the ingredients, fry the fish in hot oil and enjoy.

Preparing the Fry Batter
Preparing the Fry Batter

Crispy Beer Battered Fish Secret Ingredient

Often fry batter recipes call for all-purpose flour, rice flour, eggs, and seasonings. This recipe does not use any of that. We use pancake batter!

Yes, pancake batter has all the perfect ingredients necessary and pair this with the beer and your are all set to fry up the crispiest fish.

While you can use any complete pancake mix, we love one in particular. It has become a family favorite. I will have a link in the ingredients list in the recipe for you if you want to try this too.

Best Fish to Deep Fry

It is best to look for a fish that has a neutral flavor and is not too oily. Therefore, most fish that has white flesh is a good option for frying. Here are a few good choices; Cod, Haddock, Trout, Perch, or even Shrimp are great choices for deep frying using this beer batter.

However, in my opinion, the cod is my first choice when looking for a fish to make this crispy beer battered fish.

Fry in Oil and Drain on Paper Towels
Fry in Oil and Drain on Paper Towels

How To Get Crispy Fried Fish Every Time

No worries, this is still a quick and easy recipe with delicious results every time we make this.

Preparing the Fish. If your fish is frozen, thaw it first. I like to place the fish in a cake pan and submerge the fish in cool water replacing the water every 15 minutes. When the fish is thawed, pat it with paper towels to get the excess moisture off.

Batter. The batter needs to be thick enough to hold onto the fish, but not so think that is creates too much of a coating. Therefore, the consistency of the fry batter should be a bit runny but still evenly coat the back of a spoon. Further, I just mix the batter with a fork or a whisk as it is good not to overmix.

Frying the Fish. It is best not to over crowd the pan as too many pieces of fish in the hot oil will drop the temperature of the oil and this will affect the cook time and the texture of the coating. Therefore, add a few pieces at a time for best results.

Keep the Fish Hot and the Coating Crispy. Once the fish has been fried in the hot oil. Drain on a cooling rack that has been placed in a sheet pan that is lined with paper towels. If I am making fish for a crowd, I will place this pan in the oven on low heat. This allows the coating to stay crunchy until all the fish is cooked.

What to Serve with Fried Fish

Homemade Tartar Sauce. This tartar sauce recipe is one that I first learned how to make many years ago when I was cooking for a restaurant when I was just thirteen years old. I still make it this way today.  

French Fries. Sometimes referred to as the “chips” part of the pub style fish and chips. Make your own fries with this easy recipe. Again, if cooking for a crowd, do these first and place the fries on the cooling rack on the sheet pan in the oven while you make the fish. If they become a big soggy, place then back in the hot oil a few minutes just before serving.

Coleslaw with Vinaigrette Dressing. My daughter dreamed up this coleslaw recipe and it is so easy and full of flavor. This is one that I ask her to make often.

Baked Poor Man’s Lobster. At our hose, we have those that love the beer battered fish and those that love the baked cod. This easy recipe bakes in the oven while rest of the dinner is made.  

Pub Style Beer Battered Fish Meal with sweet potatoes and tartar sauce
Pub Style Beer Battered Fish Meal

Friday Fish Fry Meal at Home

If you made all these recipes, you and your family and friends will think that you are eating at your favorite upscale restaurant. However, only you will know how easy this is to pull together. The hardest part for me is the time spent cooking the potatoes for the French fries. This takes the longest. However, once they are done, the rest just takes minutes.

Crispy Beer Battered Fish
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Crispy Beer Battered Fish

This Crispy Beer Battered Fish Recipe is made with a secret ingredient that creates a delectable crunchy coating around flaky and tender fish. Light and Crispy Pub Style Fish
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: dinner recipe, easy recipe, fish fry, Pub Style Recipe, restaurant recipe
Servings: 4 Servings
Calories: 268kcal

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Ingredients

  • 1 1/2 pounds White Fish such as Cod or Haddock
  • 1 Cup Pancake Mix I like Stonewall Kitchen
  • 1 Cup Beer Pale Beer, Light Beer Works Well
  • 8 Cups Vegetable Oil Used for frying

Instructions

  • Begin heating the oil in a large skillet or fryer. I use a12-inch skillet. Heat to 375 degrees Fahrenheit. You can also use a Dutch oven or other large kettle.
  • Pat the fish dry and cut it into pieces, approximately 3-inch pieces.
  • In a shallow dish or pie plate, mix the pancake mix and beer with a whisk or fork to incorporate. It is important not to overmix the fry batter.
    Preparing the Fry Batter
  • You should be able to see the fish through the batter after it has been dipped, but it should lightly coat the fish. Once the fish is dipped in the batter, carefully place in the hot oil.
  • When you first add the fish to the oil, it will sink to the bottom of the pan. Once it has been frying a minute or two, the fish will start to float toward the top of the oil. Turn the fish and let it continue to cook another few minutes.
  • When the fish is done, it will be floating on the top of the oil and the outside crust is a golden color and the crust is crispy. Total cooking time is 5-6 minutes per batch.
    Fry in Oil and Drain on Paper Towels
  • Serve with lemon slice if desired and tartar sauce.

Video

Notes

Best Fish to Deep Fry

It is best to look for a fish that has a neutral flavor and is not too oily. Therefore, most fish that has white flesh is a good option for frying. Here are a few good choices; Cod, Haddock, Trout, Perch, or even Shrimp are great choices for deep frying using this beer batter.
However, in my opinion, the cod is my first choice when looking for a fish to make this crispy beer battered fish.

How To Get Crispy Fried Fish Every Time

No worries, this is still a quick and easy recipe with delicious results every time we make this.
Preparing the Fish. If your fish is frozen, thaw it first. I like to place the fish in a cake pan and submerge the fish in cool water replacing the water every 15 minutes. When the fish is thawed, pat it with paper towels to get the excess moisture off.
Batter. The batter needs to be thick enough to hold onto the fish, but not so think that is creates too much of a coating. Therefore, the consistency of the fry batter should be a bit runny but still evenly coat the back of a spoon. Further, I just mix the batter with a fork or a whisk as it is good not to overmix.
Frying the Fish. It is best not to over crowd the pan as too many pieces of fish in the hot oil will drop the temperature of the oil and this will affect the cook time and the texture of the coating. Therefore, add a few pieces at a time for best results.
Keep the Fish Hot and the Coating Crispy. Once the fish has been fried in the hot oil. Drain on a cooling rack that has been placed in a sheet pan that is lined with paper towels. If I am making fish for a crowd, I will place this pan in the oven on low heat. This allows the coating to stay crunchy until all the fish is cooked.

Nutrition

Calories: 268kcal | Carbohydrates: 11g | Protein: 37g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 108mg | Sodium: 255mg | Potassium: 594mg | Fiber: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

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